Pumpkin Smoothie

Ingredients

1/2 cup (approximate) organic pumpkin, canned or fresh baked or sweet potato
1 small or 1/2 regular/large tart apple
1 carrot
flax seeds, hemp, and or chia seeds
chunk of ginger (optional - ginger is good for digestion)
Protein powder of choice (vanilla works best with this recipe)
1-2 teaspoons pure vanilla
1-2 tsp cinnamon
1 tsp turmeric
Handful of greens if you wish—baby kale, spinach, chard, dandelion greens, etc.
Your milk of choice: real raw milk, coconut milk, almond milk, etc.
1 Tbsp of coconut oil

Directions

If adding greens, blend them up in the blender until they become warm to get the most nutrients out of them.  Once blended, add ice cubes to cool it down.
Mix remaining ingredients in blender until smooth and desired consistency.

Pumpkin Nutrition and Information:

You should also know that this recipe is an almost perfect low-glycemic snack for Diabetics, due to it’s blend of fiber, healthy fats, antioxidants, and a reasonably low amount of sugars and carbs that impact blood sugar.  

Pumpkin’s high fiber helps you feel full longer, which is a great aid in weight loss. And it’s low glycemic properties also help to keep your body in fat-burning mode—not fat-storing mode. Pumpkin’s powerful antioxidants also help fight off cancer and boost the immune system. A pumpkin-protein smoothie can be the perfect post-workout recovery food—since pumpkin is also full of potassium, along with its vitamins, minerals and phytochemicals.

Pumpkin can be eaten roasted, baked or steamed, similar to sweet potatoes or squash. It is a delicious addition to curries and soups as well. Don’t  forget to eat the pumpkin seeds, too, which are best lightly roasted. Pumpkin seeds are known to boost levels of serotonin, the ‘feel-good’ brain chemical.

Try this amazing pumpkin smoothie!

Pumpkin Waffles

Recipe from the girl who ate everything...These waffles are seriously so so yummy!!! They are carls new favorite.  I like them just as much as the Amazing cinnamon Belgian Waffles. And I LOVE those ones!

2 cups flour---I did half white half wheat
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs (separate yolks from the whites)
1 ½ cup milk
1 cup pure canned pumpkin
¾ cup (12 tablespoons) butter, melted
1 tablespoon vanilla

Directions: 
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.

Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.

In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the dry mixture slowly until incorporated using a mixer.

If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles.

Syrup
In a large saucepan combine:
½ cup butter
½ cup buttermilk
1 cup sugar
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring butter, buttermilk, sugar, and Karo syrup to a boil then remove from heat. Stir in baking soda and vanilla. Serve.

Sweet Potato/Pumpkin Souffle

filling:
3 C. cooked and mashed sweet potatoes
1 C. Sugar (I normally don't use sugar with sweet potatoes, and I use only 1/2 cup for pumpkin)
2 eggs
1/2 c. milk
1/2 t. salt
1 t. vanilla

Topping:
1 C. Brown Sugar
1/2 c. flour
1 c. chopped nuts
1/2 stick room temp butter

Combine filling and pour into buttered pan. Crumble combined topping over top.
Bake at 400 for 30-40 min.

Japanese Pumpkin - Kabocha

Ingredients:

1 pound pumpkin
To boil pumpkin:
1 1/2 cups dashi (bonito fish stalk - dashi) or chicken stock
2 1/2 TBS. sugar
1 1/2 TBS. soysauce
1 TBS mirin (sweet rice wine)

Preparation, Cooking and Serving

1. Cut pumpkin in half, remove seeds and wash. Cut into 2-inch squares. Slice off skin here and there to give surface a mottled look and to enable flavor of broth to seep in.
2. Put pumpkin skin side down into saucepan, add dash, sugar and mirin. Cover and boil 7 to 8 minutes over medium heat. After 4 to 5 minutes, turn pieces over gently one by one.
3. Add soy sauce and continue to boil 7 to 8 minutes more, or until tender, turning over once while boiling. Do not overcook.
4. Serve hot or at room temperature.

Cheesecake Factory Pumpkin Cheesecake

CRUST

1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING

1 cup whipping cream, unwhipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
1/2 teaspoon clove
1/3 cup pecan halves

Directions:

1
Set oven to 350 degrees (300 degrees for convection-bake oven).
2
Prepare a 10-inch springform pan.
3
To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
4
Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
5
Press the mixture into the bottom of the pan.
6
For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
7
In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
8
Add in eggs one at a time and beat the mixture until fluffy.
9
Stir in pumpkin puree, ginger, cinnamon and cloves.
10
Remove the whipped cream from the refrigerator and lightly whisk to reblend.
11
Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
12
Pour the mixture into preapred crust.
13
Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
14
Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
15
Bake for 60-70 minutes.
16
Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
17
Remove the sides of the springform pan.
18
Just before serving place the pecan halves on top of the cheescake in a ring around the edges.

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Read more: http://www.food.com/recipe/the-cheesecake-factorys-pumpkin-ginger-cheesecake-197011#ixzz1e0E0elj0

pumpkin muffins

*from the cilantropist who adapted from smitten kitchen

1 cup canned solid-pack pumpkin
1 cup granulated sugar ( I did 1/2 cup)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin pie spice ( I don't own pumpkin pie spice so I just added a dash of nutmeg and cloves and allspice)
1/4 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees Fahrenheit, and grease the cups of a mini muffin tin very well.


In a large bowl, whisk together the pumpkin, sugar, vegetable oil, eggs, all spices, baking soda and salt. Then whisk in the flour until the batter is just smooth.


Divide the batter among the greased muffin cups, filling each one just a bit more than 3/4 full. Sprinkle the top of each mini muffin with a bit of turbinado sugar and bake in a preheated oven for about 10-14 minutes, or until they are golden brown, and a toothpick inserted into the middle comes out clean. Watch them and check them often, because they go from still wet in the inside to fully baked in just a matter of minutes. Mine were the most moist at about 12 minutes.


Cool the mini muffins on a rack until cool enough to handle, and then remove them to cool fully. Eat immediately or store muffins in an airtight container and keep refrigerated if storing longer.

Pumpkin Chocolate Chip Cookies

1/2 c. shortening (I've done 1/4 c. shortening and 1/4 c. butter)
1 1/2 c. sugar (I NEVER do this. I do just under a cup and it is very sweet. I like to taste the pumpkin, not just sweet)
1 15 oz can pumpkin
2 eggs
1 t. vanilla
2 1/2 cups flour
1 t. baking soda
1 t. cinnamon
1 t. salt
1 t. baking powder
chocolate chips to taste

Mix all ingredients together. Drop onto greased cookie sheet. Bake at 350 for 10 min.

makes about 2 1/2 dozen

Pumpkin Pie

Mix in order listed:

2 eggs, slightly beaten

1 1/2 c. pumpkin

3/4 c. sugar (I usually use a little less)

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1 2/3 c. (1 can) evaporated milk or light cream

Pour pumpkin mixture into 1 unbaked pie shell.  Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.  Test with a knife to check doneness.  Eat hot or cold with a dollop of whipped cream.

Pie Shell/Crust

8" one crust pie

1 c. flour

1/2 tsp. salt

1/3 c. + 1 T. shortening

2-3 T. ice cold water

10" one-crust pie

1 1/2 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

8" or 9" two-crust pie

2 c. flour

1 tsp. salt

2/3 c. + 2 T. shortening

4-5 T. ice cold water

10" two-crust pie

2 2/3 c. flour

1 tsp. salt

1 c. shortening

7-8 T. ice cold water

Mix the flour, salt, and shortening to cornmeal like consistency.  Add the ice cold water at once. Do not over mix it.  Lay it out on floured surface trying not to touch it too much.  Roll out flat and put into pie pan.  

For a baked pie shell, bake at 400 degrees for about 8-10 minutes.  For an unbaked pie shell, follow the pie recipe instructions.